500 gr creamy spreadable cheese
620 gr Guía flower cheese
335 gr sugar
60 gr flour
5 whole eggs
2 egg yolks
80 gr cream
Put all the ingredients in the blender and blend into a consistent pulp.
Spread around a moulding dish no higher than 3 cm.
Heat in a bain-marie at 90 degrees for 2 hours, then leave to cool in the fridge.
Reserves in piping nozzle.
190 gr sugar
1 peeled lemon with no white bits remaining
350 gr peeled tuna cactus flower
1 kg ice cubes
Place the sugar in a powerful mixer, add the mashed and strained tuno, and the lemon.
Add the ice and blend until it becomes a creamy texture.
200 gr almonds
200 gr flour
200gr icing sugar
Break up the butter, add the rest of the ingredients and mix together until achieving a uniform paste.
Divide into two onto non-sticking paper, roll out into flat cakes no higher than half a centimetre.
Allow to cool for half an hour. Bake at 170 degrees for 12 minutes. Once cooled, break up into small pieces.
Decorate with edible lavander flowers from Santa Brígida.
** The three parts can be combined according to taste.
Dara Bello explains how the recipe for her 'Canary Cheesecake' recipe came about:
"I wanted to pay tribute to Canary cheeses by dedicating a dessert to them, specially the deliously unique flower cheese from Guía in the north of Gran Canaria. I was inspired by the walks I used to take with my grandfather around the Jardín Canario, and I just felt that cheese could mix well with tuno cactus flower and with almonds from Tejeda. The tuno flower has an intense colour and a versatile texture, while the almonds in Tejeda have such a great flavour, plus a beauty inspired by the almond trees.
The blend of Guía flower cheese with a tuno cactus flower sorbet and the crunchy almonds reflect the wealth of flavours, textures and climates around the island. The cheese provides the warmth, the tuno the freshness, and the almond the loud crunch.
All together they celebrate the brightness, colour and varied countryside around Gran Canaria. The lavender flowers, which are also harvested on the island, round off the whole thing with a sweet, fresh aroma."
Our 8th 'dish-enhancing' secret ingredient
The municipality of Tejeda on the island’s summit is famous for its almonds, that germinate every year in some incredible local settings, and are responsible for the town’s ancient pastry-making tradition. This tradition keeps the almond at the forefront of the culinary offerings here, used in mazipans, polvorones, piñones and in Bienmesabe, the delicious typical sweet from Gran Canaria, and the finest accompaniment for ice-creams and cakes.
Click here to learn all about this traditional Bienmesabe recipe.